Mini Cheese Quesadillas
Cheesy, crispy, and full of flavor — these Mini Cheese Quesadillas are the perfect make-ahead snack or appetizer. Ready in just 45 minutes, they combine melty cheese, diced chilies, and a buttery crunch for a satisfying treat. Ideal for parties, meal prep, or a quick snack any day of the week.
Equipment
- 1 large mixing bowl
- Pastry brush
- 1 large baking sheet
- Oven
- Measuring cups
- Measuring Spoons
- Scissors or knife for slicing
Ingredients
- 2 packages “street taco” sized flour tortillas
- 4 cups grated cheese cheddar and jalapeño jack recommended
- 2 4 oz cans diced green chilies, drained
- ½ cup diced onion
- 4 tablespoons melted butter
- 2 teaspoons coarse kosher salt
Instructions
- Preheat the Oven for Perfect Crisping: Begin by preheating your oven to 425°F (220°C). Position the oven rack in the center for even heat circulation, ensuring the quesadillas bake evenly. A properly preheated oven helps tortillas crisp quickly while keeping the cheese inside wonderfully melty.
- Prepare the Cheese Filling: In a large mixing bowl, combine 4 cups of grated cheese — a blend of sharp cheddar and jalapeño jack adds depth of flavor — with two 4-ounce cans of diced green chilies (drained thoroughly) and ½ cup diced onion. Mix until ingredients are evenly distributed, producing a cheesy, slightly spicy filling with balanced texture.
- Prepare the Baking Sheet with Butter and Salt: Brush a large baking sheet with 4 tablespoons of melted butter using a pastry brush to ensure an even coating. Sprinkle about 2 teaspoons of coarse kosher salt over the surface for added flavor and a subtle crunch. This step helps create a buttery base and enhances the quesadilla’s taste.
- Arrange Tortillas for Assembly: Place 7–8 “street taco” sized flour tortillas on the prepared baking sheet in a single layer without overlapping. Proper spacing ensures even cooking and allows the cheese to melt without crowding, which keeps the tortillas crisp and uniform.
- Add the Cheese Mixture Generously: Spoon about 1 heaping tablespoon of the cheese mixture onto the center of each tortilla. Spread it evenly, leaving a small border around the edges to make folding easier. This ensures every bite is filled with rich, melty cheese and flavorful chilies.
- Bake Until Cheese Melts: Place the baking sheet in the preheated oven and bake for about 5 minutes, or until the cheese is fully melted and edges begin to bubble. Watch carefully to prevent overbaking. The quesadillas should be golden and aromatic when ready.
- Fold the Tortillas into Quesadillas: Carefully remove the baking sheet from the oven. Using a spatula, fold each tortilla in half, pressing the edges gently to seal the filling inside. This creates neat, golden quesadilla wedges with a perfect balance of crisp edges and melted center.
- Cool Before Serving or Storing: Transfer quesadillas to a cooling rack or plate and let them cool slightly if serving later. This resting period allows the cheese to set, ensuring cleaner slices and easier handling without losing flavor or texture.
- Store for Meal Prep or Later Use: If making ahead, allow quesadillas to cool completely. Place them in an airtight container in the refrigerator for up to three days. They reheat well and remain crispy if stored properly.
- Reheat for Perfect Warmth: Remove refrigerated quesadillas and let them sit at room temperature for about 10 minutes before reheating. Preheat oven to 350°F (175°C). Place quesadillas in a single layer on a baking sheet and heat for about 5 minutes or until warmed through and crisp again.
- Slice and Serve with Style: Using kitchen scissors or a sharp knife, slice each quesadilla into wedges after reheating. Arrange them on a serving platter and pair with salsa, guacamole, or sour cream for a colorful, flavorful presentation.
Notes
- For best flavor, use a blend of cheeses such as sharp cheddar and jalapeño jack — this adds depth and a slight kick.
- Ensure the diced green chilies are well drained to prevent soggy quesadillas.
- Use a pastry brush to evenly coat the baking sheet with melted butter for consistent browning.
- Work in batches if needed so tortillas are evenly spaced and cook uniformly.
- Allow quesadillas to cool slightly before slicing to maintain their shape and avoid cheese spillage.
- Store leftovers in an airtight container and reheat in the oven for crispiness rather than a microwave.
